Not even this cake can help the Sabres….

To say that the mood around our home is somber is to put it mildly. The old phrase “if momma ain’t happy, ain’t nobody happy” is living proof around here. My Sabres have pretty much laid a giant crap egg and the Ottawa Senators are at this point about 98.3419% sure to win the Eastern Conference finals. They only  have 1 more game to win…and well, we would have to win 4. Odds are not in our favor and after how we played tonight(our wonderful goalie aside) we deserve to lose. At least last year they lost, but they had their dignity…I’m not sure where they put it this year, but it’s so not there.
Needless to say there was much tequila and chocolate to try and make it better…but of course it did not work. This cake did come close to helping though. Peanut studded caramel goodness….but it still doesn’t win my favorite player a Stanley Cup :(

Caramel-Peanut Topped Brownie Cake

For the cake:

1 cup all-purpose flour
1 tsp baking soda
¼ tsp salt
1 stick(8 TBSP) unsalted butter, cut into 8 pieces
3 ounces bittersweet chocolate, coarsely chopped
3 large eggs
½ cup light brown sugar
¼ cup sugar
3 TBSP light corn syrup
½ tsp vanilla extract

For the topping:

2 cups sugar
½ cup water
1 ½ TBSP light corn syrup
2/3 cup heavy cream
2 TBSP unsalted butter, at room temperature
1 cup salted peanuts

Butter and flour a 8 inch springform pan. Line bottom of pan with parchment paper. Put the pan on a baking sheet lined with parchment paper.
To make the cake: Whisk the flour, baking soda and salt together. Melt chocolate and butter together using a double boiler.
In a large bowl whisk the eggs and sugars together until well blended. Whisk in the corn syrup, followed by the vanilla. Whisk in the melted butter and chocolate. Still working with a whisk, gently stir in the dry ingredients, mixing only until they are incorporated. You will have a thick, smooth, shiny batter. Pour the batter into the pan and jiggle the pan a bit to even out the batter.
Bake the cake at 350F for 40-45 minutes, or until a knife inserted into the center comes out almost clean. Transfer the pan to a rack and cool he cake for 15 minutes,then run a knife between the cake and the pan and remove the sides of the pan. During baking the cake probably will  have puffed to the top of the pan don’t be concerned if tit sinks a little or it if develops a crater in the center. Cool the cake to room temperature.
When the cake is completely cool, invert it, remove the base of the pan and peel off the paper. Wash and dry the springform pan, and return the cake to it right side up. Refasten the sides around the cake.

To make the topping:
Put the sugar, water and corn syrup in a medium heavy bottomed saucepan, stir just to combine the ingredients and then put the pan over medium-high heat. Heat, without stirring , until the caramel turns deep amber., 5-10 minutes. Lower the heat a bit and, standing back from the saucepan add the cream and butter. When the spatters are less vehement, stir to calm down the caramel and dissolve any lumps. Stir in the peanuts, and pour the caramel and peanuts into a 1-quart Pyrex measuring cup or heat proof bowl.
Spoon the peanuts on top of the cake. Then spoon the caramel on top of those. You will have extra caramel leftover to use on something else…like ice cream! You’ll have a layer about ¼ inch high. Allow the topping to set to room temperature-about 20 minutes before serving.
To serve, run a blunt knife between the caramel and the pan and simply remove the sides of the springform. If this isn’t the case, hit the sides with some hot air from a hairdryer or wrap th sides in a towel moistened with hot water.

Source: Adapted from(where else) Baking: Form My Home To Yours by Dorie Greenspan, Houghton Mifflin 2006

 

Comments

  1. You are such a nut. Sorry couldn’t resist. What are we gonna do when the hockey season is over? So sorry the future for the Sabres is not looking bright.

    But holy crap your food porn is getting just ridiculous. My employees just don’t think me licking the screen is appropriate.

  2. This is just superb. You should be ashamed of flashing us with this kind of food. ;)

  3. Oh sweet Jesus. This is going on my to-do list pronto!

  4. As soon as I saw that gorgeous photo I knew it was a Dorie recipe, I need to go make this now…

  5. peabody says:

    Cheryl- What do I do when hockey season is over? Luckily that is a short period of time. They will start up again in October. In the meantime I focus on my own hockey and all the trading and free agents.

  6. One word and in french because my taylor is not rich:
    “fantastique” !!! I want the same. ;-)
    Your photographs are so beautiful…
    verO

  7. I saw this post this morning while I was having my toast with cottage cheese and strawberries and I’m blaming this post for the big ole slice of chocolate cake I had to have for lunch. Only thing missing was the caramel but I did ask the bartender for some peanuts to toss on it. Sorry about the Sabres….

  8. Sorry about the Sabres, Gracie. =(

    Your cake looks wonderful – as always. Kinda like so good, I almost forgot that you were even talkin hockey in your post… :/

  9. Go Sens! Oh, I mean sorry to hear about the Sabres Peabody.

  10. Wow !!! This cake is superb,I´ll try sometime to do that…

  11. This cake looks an absolute dream – must go & get something to eat now ’cause my mouth is watering.
    Thank you for all the scrumptious recipes. Jackie.

  12. this recipe is over-the-top!

  13. I was feeling a mix of sad and happy before I started reading (just going through Barbara’s round up of A Taste of Yellow), but you just lightened the load an awful lot, probably not the scales, think I gained a few pounds just looking at the pics. Sorry you’re team didn’t do so well. Atleast you console yourself with being a brilliant cook.

  14. I’m telling you. Bring this to them in the dressing room and it will work wonders!!!

    It’s sinful and I want to jump into a tub of it!

  15. Hi,

    I’m not a big fan of peanuts on desert. Could I replace peanuts with cashew nuts or something else(suggestion?) that wouldn’t ruin the good taste/go well together combination? :)

    Thanks

  16. ps. I must say the brownie cake looks so gooooood. *drooling*

  17. I can tell the mood is really somber by how brief your entry is. So sorry your team isn’t performing well. The hubby feels the same way about his Yankees. :(

  18. When I opened up your blog and saw the cake I thought “Oh, Dorie has been called for a treat…things must be bad with hockey” I often looked at it thinking it would be a great “make me feel better now” kind of cake. Your pictures did not disappoint my chocolate and nut cravings. Gorgeous!

  19. I’ve often thought it when reading food-blogs but this is the first time I actually write it: Your pictures make me wanna lick the screen…

  20. Sorry about the Sabres, but if it inspires a cake like this, then we win. Very drool worthy indeed.

  21. This cake is drool-worthy enough to get even me out of a stupor!

  22. And people say we are football crazy in the south… you win!
    This would brighten anyone’s mood~ I may need to save it for football season.

  23. Been a good run up ’till this point puckhead! Gotta give ‘em an A for effort :D

  24. This is the cake that stops someone in their tracks. I was thinking the same thing as bpitti….I am thinking cashews would be yummy, too!

  25. That is it, I can not take it anymore. I must post a comment. I love your blog and look at it quite often (for at least a year now). I can not get enough of your food porn. You make amazing things and take wonderful pictures. I wish I had more time on my hands to make some of this great looking stuff.
    Nestie: Krashed24

  26. I am going nuts-over this cake1 It tops them all……..terrific pictures, as usual!

  27. Gorgeous cake. Drool.

    At least your Sabres still have a chance to come back and win it all. My favorite team already laid a giant crap egg and didn’t get past the first round. Good luck to your boys the rest of the way. :)

  28. I’ve nearly made this cake twice (sort of ran out of time!), and it’s day is coming very soon. That looks so good! I love seeing Baking coming alive :)

  29. Good lord. I think my head just exploded out of pure food porn overload.

  30. I can´t stop watch this cake..This blog is in my favorites now.

  31. HOLY crap that looks good!!! WOW!!!!

    Peabody, your pics and desserts just seem to get better and better. The cake and topping look like what a Snickers bar wishes it could be in it’s best form ever. It can keep wishing. :)

    Yum!

  32. At what temp should it be cooked?

    Man, looks so good…

  33. my gosh, it looks terrible!

  34. Wow. Seriously, all I can say is, “WOW!”

Trackbacks

  1. [...] For the caramel sauce I used Fran’s Caramel Sauce(a local place). It’s great. If you want a caramel sauce though go here. [...]

  2. [...] Caramel-Peanut Topped Brownie Cake (From Dorie Greenspan´s Baking: From my Home to Yours, more pictures at Peabody´s site) [...]

  3. [...] weeks pick Caramel-Peanut-Topped Brownie Cake (chosen by Tammy of Wee Treats by Tammy) is one I have already made in the past. I actually planned on making it again since my hubby LOVED it when I made it the first time around [...]

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